With over 15 years in the hospitality industry, I bring a restaurant-driven approach to large-scale catering as Executive Head Chef at Scottish Gas Murrayfield. My career began in high-pressure restaurant kitchens, shaping a strong foundation in quality, creativity, and attention to detail before transitioning into the dynamic world of event and stadium catering. I am responsible for the delivery of a diverse range of culinary operations, from conference and event dining to catering for in excess of 4,500 guests during international rugby fixtures. My role centres on maintaining the highest standards across all areas while continuously seeking to enhance and elevate the overall dining experience. Driven by a commitment to excellence, I strive to challenge traditional perceptions of mass catering by integrating restaurant-level techniques and creativity into high-volume service. Supported by a highly skilled and dedicated team, I am focused on delivering exceptional hospitality experiences that exceed expectations at every opportunity.
